Jenise wrote:Robin, I often do a beet carpaccio, sometimes with paper thin slices of fennel bulb as well and crumbled chevre underneath the final layer of lightly pickled sweet onion. You'd like a whole lot.

Mmmm! That sounds good. Interestingly, a trendy new place here, Mussel & Burger Bar, makes a veggie burger using beets. Specifically, beets, red quinoa and a shot of piquant spice, topped with goat cheese and black-olive aioli on a pretzel bun.

Joe, I made it again this week with fresh steelhead 'trout', the bright orange fleshed fish that's related to salmon but apparently isn't salmon. My filets were large, each side about two pounds. It worked very well. I have no doubt this would work excellently with any fish that's safe to eat raw, but you might need to vary the salt cure time for thinner fish. Some could/would break down more under the salt (rock salt's best for slow/even dissolving, or something like Baleine Coarse), and I think if I were using snapper I'd consider reducing the curing time by an hour or two. I'm going to try this method with halibut soon--will report when I do!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Joe T wrote:Jenise, it really sounds like you know what you're talking about. Maybe I'll just wait to hear how the halibut works out for you. Cheers!

Halibut and snapper are very different. Out here on the west coast fresh snapper isn't in my range of options so I don't work with it, but judging by what happens to halibut in a ceviche and the snapper I've had in sushi (where do THEY get it?), snapper has thinner layers that are more tightly integrated, so it should work much BETTER in this recipe than halibut, which breaks down so easily--I think. But it's thinner, so....

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Joe T wrote:Jenise, it really sounds like you know what you're talking about. Maybe I'll just wait to hear how the halibut works out for you. Cheers!

Halibut and snapper are very different. Out here on the west coast fresh snapper isn't in my range of options so I don't work with it, but judging by what happens to halibut in a ceviche and the snapper I've had in sushi (where do THEY get it?), snapper has thinner layers that are more tightly integrated, so it should work much BETTER in this recipe than halibut, which breaks down so easily--I think. But it's thinner, so....

That is, snapper's thinner....

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov